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Tuesday, March 24, 2009

Scotch Chicken

This is one of my husband's all-time favorite recipes. He discovered it back in his single days. It's a good in-house date night dinner.

Recipe from The Gourmet Light Cookbook

2 boneless chicken breasts, skin on

1/8 t. salt

freshly ground pepper to taste

2 T. Scotch

1/2 c. chicken broth

4 ounces mushrooms, sliced

1 T. cream

a few gratings nutmeg

Place the chicken, skin-side down, in a 10-inch nonstick skillet. Season chicken with salt and pepper. Sear it, covered, over high heat 3 minutes. Turn the chicken over, reduce heat to medium, cover, and continue cooking another 3-4 minutes.

Remove chicken from skillet to plate. Off the heat, deglaze the skillet with the Scotch. When the liquor quiets down, return to high heat, stirring constantly with a wooden spoon to loosen the particles stuck to the bottom. Reduce the liquid until it's just a film.

Add the broth and the mushrooms to the skillet, cover, and boil, stirring occasionally until it's reduced to about 3 tablespoons liquid.

Remove the skillet from heat, stir, and cool about 1 minute. Stir in cream, season with nutmeg, and pour it over the chicken.

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